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Harbor Seafood & Steak Co.

from dock to table × locally sourced × crafted with love

 

Located in Sugar House, Harbor Seafood & Steak Co. is a purveyor of fresh seafood, Snake River Farms wagyu beef and local produce. We are a locally owned dining establishment.

 

 

Harbor Seafood & Steak Co. opened in August 2014 and is located on the corner of 2100 South & 2300 East in Sugar House. Since then,  Chef Justin Jacobsen has been serving quality interpretations of classic dishes with the highest level of ingredients.

We wanted to create a neighborhood restaurant that gives our guests a sense of home.  Our menu is based on simple comfort food, where the taste and quality stands for what we believe in.  Founded by Randall Curtis & Taylor Jacobsen, our goal was simple: give our guests not only the freshest seafood and highest quality steaks but also serve an affordable wine selection and great artisan cocktails.  And oh yeah, the music is great too.

See You Soon!!

 

Phone

(801)466-9827

 

Location

2302 Parley's Way Salt Lake City, Utah 84109

 

 

 

Hours

- - - - Dinner Hours- - - -        Monday–Thursday 5p–9:30p
Friday–Saturday 5p–10p
SUNDAY 5p.m.-8:30p.m

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Reservations

Call (801)466-9827 from 10am – 9pm daily.  Please leave a voicemail if no one is available to receive your call, we will return your call as soon as possible.  Our hostess arrives at 4:00pm daily to respond to messages.  We are currently taking reservations from 5:00pm - 9:30pm, Monday - Saturday &  5:00-8:30 Sunday. Walk-ins welcome during all business hours.

"http://www.opentable.com/rest_profile.aspx?rid=####&restref=####"

 

VALENTINES 2018

VALENTINES DAY MENU 2018

EXECUTIVE CHEF JUSTIN JACOBSEN

$80 PER PERSON


FIRST COURSE

CHOICE OF 1

PACIFIC NORTHWEST OYSTERS ON THE HALF SHELL

BLOOD ORANGE GRANITA

CRAB CAKE

SWEET RED CRAB, BABY ARUGULA, CELERY ROOT, CHIPOTLE AIOLI

PORK BELLY

WILD APPLE SMOKED, SHALLOT-GINGER CONFIT, UTAH CIDER GLAZE

PANKO BREADED TOFU

COUSCOUS, SWEET SOY GLAZE


SECOND COURSE

CHOICE OF 1

CREAMY CLAM CHOWDER

BABY MIXED GREEN SALAD

ENGLISH CUCUMBERS, RADDISH, CLEMENTINE-HONEY VIN

HYDROPONIC BOSTON WEDGE SALAD

 APPLE SMOKED BACON, DANISH BLUE CHEESE, GRAPE TOMATOES BLUE CHEESE DRESSING

 

 

 

 

THIRD COURSE

 

                                                              CHOICE OF 1

                                                                 WAGYU FILET MIGNON- Bearnaise sauce

                                                                 KOREAN STYLE SHORT RIBS- Red pepper glaze

                                                                 WAGYU SIRLOIN STEAK- Bordelaise sauce

                                                                 NORWEGIAN HALIBUT- Pineapple chutney

                                                                 PAN SEARED SCALLOPS- Yuzu-citrus butter

                                                                 VEGETARIAN PLATE

 

                                                               CHOICE OF 2 SIDES FOR EACH ENTRÉE

CREAMY POLENTA, ROASTED GARLIC MASHED POTATOES, BLUE CHEESE BACON POTATO GRATIN, CAULIFLOWER & PISTACHIOS, BROCCOLINI & ALMONDS, BRUSSEL SPROUTS & SPIOCED WALNUTS, SAUTEED VEGETABLES, BOK CHOY

FOURTH COURSE

                                                                              Choice of 1

                                                               CHOCOLATE HAZELNUT MOUSSE TARTLET

                                                               STRAWBERRY ROSE CHEESECAKE

                                                            DESSERTS MADE BY PASTRY CHEF FRANCK PEISSEL